Pancakes with coconut flour and lemon ricotta

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It is the return of the blender pancake!

I know… it's hard to believe that something so delicious can be made in seconds in the pot of daisies, but really, folks, that's all it takes.

Just a little bit of energy in the blender and you get a dough of glorious silky, creamy perfection that, finding a hot skillet, becomes the most fabulous hot cakes of REM cycle dreams.


  • Grain-free (made with coconut flour and tapioca flour)
  • Super creamy and tasty in flavor.
  • Fluffy, soft, cuddly, hold well together
  • High in fiber
  • Naturally sweetened
  • Perfect for a lazy morning weekend or brunch with friends and family.

It is best served with a tablespoon of ricotta on top, fresh strawberries and pistachios on top with a drizzle of honey or pure maple syrup.

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I used the coconut flour and tapioca flour from Bob’s Red Mill to make the pancakes, keeping them gluten free and grain free. We've had a lot of conversations about coconut flour on this blog, but I'll briefly summarize any news in between. Coconut flour can be difficult to master as it absorbs a large amount of liquid and requires a lot of eggs to get a fluffy result, so finding the liquid-fat-egg balance is crucial to achieving the desired result. When that optimal balance is found, coconut flour products are bangarang! A bag of coconut flour comes in handy, since it doesn't take much to make pancakes or make another recipe.

I think adding tapioca flour helps pancake yeast (or any grain-free product) and eliminates the need for as many eggs. While you can definitely make coconut flour pancakes without tapioca flour, this simple addition makes them fluffy and easier to cook on the griddle as they come together better. I also found out that the coconut flour and tapioca flour duo is a winning combo that works on other grain-free products, including quick breads (check out my all-time favorite grainless chocolate grain banana bread), cookies, bars, muffins (reach out for these Blender Paleo Blueberry Muffins if you haven't already), etc.

Have you ever added ricotta to your pancakes, breads or muffins? Guys, it's the damn one! My first try was with these grainless apricot ricotta muffins, and I've been hooked ever since. Ricotta helps to moisten a recipe and also gives it the most delicious creamy flavor. Whenever I have leftover pasta / pizza / ricotta etc, I always use it on pancakes or muffins. The lemon flavor really shines through

Sounds like a satisfying weekend project? I think so!

Look at this pile as your healthy reward for clearing out the garage, cleaning the yard, and / or washing all the sheets.

Just be sure to set aside some time to prepare breakfast as these pancakes require more cooking time than regular pancakes. If you have a large griddle, you'll want to divide it for this recipe so you can prepare the entire batch at once, instead of batch-making them in the pan.

Kitchen utensils I used to prepare this recipe:

  • Blendtec blender
  • Electric griddle OR non-stick frying pan
  • Measuring cups
  • Measuring spoons

Turn on the iron!

Pancakes with coconut flour and lemon ricotta

Preparation time: 10 minutes.

Cook time: 20 minutes.

Total time: 30 minutes

Servings: 10 to 12 pancakes


  • 3 large eggs

  • ½ cup ricotta cheese with whole milk see note *

  • 1 cup whole canned coconut milk

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons pure maple syrup

  • 1 lemon zested

  • 1/2 cup Bob’s Red Mill Coconut Flour

  • 1/4 cup Bob's Red Mill Tapioca Flour

  • ¼ teaspoon baking soda

  • Pinch of sea salt

At your service:

  • Ricotta

  • Fresh Strawberries Sliced

  • Pistachios

  • Honey


  1. Add all the pancake ingredients to a blender and blend until smooth. The dough will be very thick.

  2. Heat a griddle or skillet over medium heat and add enough coconut oil (or cooking oil) to cover the surface, about 2 tablespoons. Wait 3-5 minutes for the pan / griddle to heat up completely before cooking the pancakes.

  3. Measure out 1/4 cup of dough and pour onto hot surface. Cook 3 to 4 minutes, until sides of pancake begin to harden. Flip and gently cook on the other side for an additional 2 to 4 minutes, or until the pancake is fully cooked. Repeat for the remaining dough (Note: I cook 3 pancakes at a time in a 10-inch skillet).

  4. Serve pancakes with a tablespoon of ricotta on top, along with fresh strawberries, pistachios, and a drizzle of honey or pure maple syrup.

Recipe Notes

* To make dairy-free, use non-dairy ricotta. Kite Hill is an excellent one, which is made from almonds. You can also change the ricotta for canned coconut milk with all the fat.

CocoharinaLemon pancakesRicotta

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